Vegan Sweet Pepper and Mushroom Soba Noodle Stir Fry

Mushroom Ramen Soup - Vegetarian + Vegan - Peas and Crayons

Thanksgiving may be just a few days away, but that doesn't mean you can't enjoy a delicious vegan dish in the meantime. This Sweet Pepper and Mushroom Soba Noodle Stir Fry is the perfect meal for a quick and easy weeknight dinner. Packed with flavor and nutrients, it's sure to satisfy your cravings.

Ingredients:

1 pack soba noodles
1 red bell pepper, thinly sliced
1 yellow bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 cup sliced mushrooms
2 cloves garlic, minced
2 tablespoons soy sauce
1 tablespoon sesame oil
1 tablespoon maple syrup
1 tablespoon rice vinegar
1 tablespoon cornstarch, dissolved in 2 tablespoons water
Sesame seeds, for garnish
Green onions, chopped, for garnish

Instructions:

Cook the soba noodles according to package instructions. Drain and set aside.
In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and sliced mushrooms, and cook until the mushrooms are softened.
Add the bell peppers to the skillet and cook for another 5 minutes, until they start to soften.
In a small bowl, whisk together the soy sauce, maple syrup, and rice vinegar. Pour the sauce over the vegetables in the skillet.
Add the dissolved cornstarch to the skillet and stir well to combine. Cook for another 2-3 minutes, until the sauce has thickened.
Add the cooked soba noodles to the skillet and toss to coat them in the sauce and vegetables.
Remove from heat and garnish with sesame seeds and chopped green onions.
Serve hot and enjoy!

This vegan Sweet Pepper and Mushroom Soba Noodle Stir Fry is a delicious and healthy option for a quick weeknight meal. Packed with vibrant colors and flavors, it's sure to become a regular in your dinner rotation. Give it a try and see for yourself!

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